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Mini Croissant Dulce de Leche Bread Pudding

Budín de Croissant con Cajeta

Preparation time: 40 minutes

Ingredients: 12

Servings
6

Ingredients

  • • ½ cup Coronado Dulce de Leche, plus more for drizzling
  • • 1 bag Thomas’ Mini Croissants, torn into 2 inch pieces
  • • 1 cup whole milk
  • • 2 cups heavy cream
  • • 1 tbsp vanilla
  • • 4 eggs
  • • ¼ cup brown sugar
  • • ½ tsp cinnamon
  • • ½ tsp nutmeg
  • • 1 cup raisins
  • • 2 tbsp butter, divided
  • • 2 tbsp powdered sugar

Preparation Method

  1. 1. Preheat oven to 350°F.
  2. 2. Mix wet ingredient¬¬s– 1 cup whole milk, 2 cups heavy cream, 1 tbsp vanilla, 4 eggs, ¼ cup brown sugar, ½ tsp cinnamon, ½ tsp nutmeg, and 4 tbsp Coronado Dulce de Leche).
  3. 3. Grease a 9x13” baking dish and add torn Mini Croissants and raisins.
  4. 4. Pour over wet mixture on Mini Croissants and be sure to fully coat, top with 2 tbsp butter (divided).
  5. 5. Drizzle with Coronado Dulce de Leche.
  6. 6. Bake for 35-40 minutes, until toothpick inserted in middle pulls clean.